Best 5 Spicy Pork Medallions Recipes

CAJUN-SMOTHERED PORK MEDALLIONS

Steps:

• Heat 2 tablespoons canola oil and butter in a heavy skillet (such as cast iron) over medium-high heat.
• Add the onion, reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.
• Add celery, carrot and red bell pepper. Continue cooking over low heat for 5-8 minutes or until vegetables are very tender.
• Add the garlic, thyme, 2 teaspoons Cajun seasoning and flour and stir 1-2 minutes.
• Add the chicken broth and Worcestershire. Transfer to a saucepan, using a rubber spatula to clean out the skillet as much as possible.
• Bring the sauce in the saucepan to a boil, reduce heat and let simmer to thicken up and reduce slightly while cooking the pork medallions.
• Season pork medallions with remaining Cajun seasoning.
• Add remaining canola oil to skillet and heat to medium-high.
• Place the pork medallions in the skillet, reduce heat to medium and sear 2-3 minutes on the first side and 1-2 minutes on the other. Turn each medallion on their sides to sear the sides as well.
• Transfer sauce back to the skillet with the pork medallions and bring to a simmer. Cook the pork to an internal temperature of at least 145 degrees.

SPICY PORK MEDALLIONS

Steps:

• 1. Slice pork tenderloin & pound with meat tenderizer
• 2. cover on both sides with spices
• 3. place in a bowl & cover with sauce, tomato, onion & jalapeno. refrigerate for 30 minutes.
• 4. spray a skillet with cooking spray & use high heat. add total contents turning often until brown.
• 5. cover and cook on medium 15-20 minutes. serve hot.

PORK MEDALLIONS

Steps:

• Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

SAUCY PORK MEDALLIONS

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
• Mix gravy and dressing until blended; pour over meat. Add peas; bring to boil. Meanwhile, prepare stuffing as directed on package.
• Spoon stuffing over ingredients around edge of skillet; cover. Simmer on medium-low heat 8 min. or until stuffing is heated through and meat is done (145ºF). Remove from heat. Let stand 3 min. before serving.

SPICY KOREAN-STYLE PORK MEDALLIONS ON ASIAN COLE SLAW

Steps:

• To make slaw: Toss the cabbage, carrots, red bell pepper and half of the scallions with the dressing. Let sit for 15 minutes, toss again and transfer to a large serving platter.
• For pork: Mix together marinade ingredients (listed with pork). Toss the pork with 1/2 C of the sauce. Reserve the rest. Marinate for up to 2 hours in the refrigerator or 25 minutes at room temperature.
• Heat 2 T canola oil in a heavy 12" skillet over a med-high flame until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade and add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add the remaining 2 T canola oil and cook the remaining medallions in the same manner. Top the slaw with the remaining pork and pour the reserved sauce on top. Serve immediately, sprinkled with the rest of the sliced scallions, and your choice of garnish.